I use the word batons, but in actuality it was more like a bunch of irregular shapes that were a combination of triangular, rhomboidal and baton-like. It doesn’t seem quite right to use the term fries, but I suppose one could. Vocabulary aside, I am speaking about small, white geometric shapes that were transformed through the alchemy of heat, oil and tamari into golden bites of turnip with buttery-soft middles and crispy edges. They were sweet and salty and earthy, every bite filled with the aroma of garlic and ginger. I ate the whole lot on a small plate with a side of tomato ketchup. I’ve written up the recipe just as I made it, with the one remaining turnip from my CSA box that sat in the fridge. Naturally, multiply as needed.